Roasted red pepper and chilli soup

Roasted red pepper and chilli soup

This delicious roasted red pepper and chilli soup is hearty, thick, warming and is ready to serve in as little as an hour.

Red bell peppers are roasted until lightly charred, then combined with onion, garlic, celery, stock and chopped tomatoes to make a rich, thick soup. A single red chilli adds a delicious background heat to the dish.

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Fondant potatoes

Bag of potatoes

Fondant potatoes are amazing – fluffy, creamy and full of flavour. They’re not exactly the healthiest way to eat spuds, being as they are cooked in butter, but as a treat now and then, you just can’t beat them. There’s no better way to make the humble spud shine than to turn it into a soft, buttery, fondant delight.

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Red wine jus

Bottle of red wine

Red wine jus. It’s a lot easier to make than you might think! This delicious, rich sauce is excellent with game and fowl (pan-roasted duck breast is a particular favourite of mine) and can even be used instead of gravy to make that old favourite, sausage and mash, more exciting.

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Spicy, Chinese-style BBQ pork ribs

spicy bbq spare ribs

This recipe combines some of my favourite flavours and these ribs are sweet, sour, spicy, tangy and delicious. I actually based it around a Gordon Ramsay recipe I saw on Channel 4 ages ago. Though I’ve changed it a little, it is more or less his, so let me say “thanks Gordon!” for the inspiration.

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